Datasheet Extract

Immunogen

Immunogen:

Human Casein

Application

ELISA > 1/150 (50%B).

Background

Casein is the predominant phosphoprotein found in fresh milk, as a salt of calcium. Casein is not coagulated by heat. It is precipitated by acids and by rennet, a proteolytic enzyme typically obtained from the stomachs of calves. The enzyme trypsin can hydrolyze off a phosphate-containing peptone.Casein consists of a fairly high number of proline peptides, which do not interact. There are also no disulphide bridges. As a result, it has relatively little secondary structure or tertiary structure. Because of this, it cannot denature. It is relatively hydrophobic, making it poorly soluble in water. It is found in milk as a suspension of particles called casein micelles which show some resemblance with surfactant-type micellae in a sense that the hydrophilic parts reside at the surface. The caseins in the micelles are held together by calcium ions and hydrophobic interactions.

Storage

Store the antibody undiluted at 2-8°C for one month or (in aliquots) at -20°C for longer.Avoid repeated freezing and thawing.Shelf life: one year from despatch.